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Jo McGarry is Hawaii's most read food writer. She has been writing about the best of eating, drinking and living in Hawaii for almost ten years. She is the author of The Hawaii Tailgate Cookbook and the 'voice' of tailgatingenJo McGarry2012-01-25T10:00:44+00:00This is an XML content feed. It is intended to be viewed in a newsreader or syndicated to another site, subject to copyright and fair use.Deep-fried Mac And Cheese? Oh, Yeshttp://feedproxy.google.com/~r/TableTalk/~3/3-eyurE3BZY/
Jo McGarryI suppose it was only a matter of time before someone decided to try dipping macaroni and cheese in the deep-fryer. Appropriately enough, it’s Macaroni Grill that now claims the new signature dish. The restaurant has put a somewhat elegant spin on the dish a bit like D.K. Kodama’s treatment of saimin adding a touch of truffle oil to the cheese.FOODTable TalkJo McGarryRomano’s Macaroni GrillI suppose it was only a matter of time before someone decided to try dipping macaroni and cheese in the deep-fryer. Appropriately enough, it’s Macaroni Grill that now claims the new signature dish. The restaurant has put a somewhat elegant spin on the dish a bit like D.K. Kodama’s treatment of saimin adding a touch of truffle oil to the cheese.
]]>2012-01-25T10:00:44+00:00http://www.midweek.com/content/columns/tabletalk_article/deep-fried_mac_and_cheese_oh_yes/Molly’s Daughter Is Smokin’ Like Momhttp://feedproxy.google.com/~r/TableTalk/~3/X9qk3--GHcE/
Jo McGarryThe last time I saw Molly Walker, we were eating kolaches think malasadas meets manapua and chatting about Texas sweet tea.FOODTable TalkJo McGarryThe last time I saw Molly Walker, we were eating kolaches think malasadas meets manapua and chatting about Texas sweet tea.
]]>2012-01-18T10:00:16+00:00http://www.midweek.com/content/columns/tabletalk_article/mollys_daughter_is_smokin_like_mom/Making Healthy Changes In Your Diethttp://feedproxy.google.com/~r/TableTalk/~3/22Xw9P4-wWs/
Jo McGarryIf you’re already about to throw in the kitchen towel on that new diet you started Jan. 1, you might want to ditch dieting altogether and simply start eating differently.FOODTable TalkJo McGarryIf you’re already about to throw in the kitchen towel on that new diet you started Jan. 1, you might want to ditch dieting altogether and simply start eating differently.
]]>2012-01-11T10:00:06+00:00http://www.midweek.com/content/columns/tabletalk_article/making_healthy_changes_in_your_diet/Predicting Food Trends For 2012http://feedproxy.google.com/~r/TableTalk/~3/IK6SG9TW7IA/
Jo McGarryDining in 2011 involved simple pleasures and a return to a waste not, want not approach to food. Rather than experimental, gastronomic chemistry in the kitchen, Hawaii chefs continued their commitment to locally grown food and to partnering with farmers and fishermen.FOODTable TalkJo McGarryDining in 2011 involved simple pleasures and a return to a waste not, want not approach to food. Rather than experimental, gastronomic chemistry in the kitchen, Hawaii chefs continued their commitment to locally grown food and to partnering with farmers and fishermen.
]]>2012-01-04T10:00:28+00:00http://www.midweek.com/content/columns/tabletalk_article/predicting_food_trends_for_2012/A Small Plate Suggestion For Japengohttp://feedproxy.google.com/~r/TableTalk/~3/WqaygHR_3FM/
Jo McGarryI’m sure I’m not going to be the only person to point out that Japengo, a beautifully appointed, Asian-inspired restaurant within Hyatt Regency Waikiki, has a few challenges. None of them, happily, has anything to do with the quality of the food.FOODTable TalkJo McGarryI’m sure I’m not going to be the only person to point out that Japengo, a beautifully appointed, Asian-inspired restaurant within Hyatt Regency Waikiki, has a few challenges. None of them, happily, has anything to do with the quality of the food.
]]>2011-12-28T10:00:14+00:00http://www.midweek.com/content/columns/tabletalk_article/a_small_plate_suggestion_for_japengo/An Upbeat Attitude At Downbeat Dinerhttp://feedproxy.google.com/~r/TableTalk/~3/Jo7NS-lUCyM/
Jo McGarrySerena Hashimoto’s lack of restaurant experience didn’t deter her when she was faced with an opportunity to open a diner on Hotel Street.FOODTable TalkJo McGarrySerena HashimotoSerena Hashimoto’s lack of restaurant experience didn’t deter her when she was faced with an opportunity to open a diner on Hotel Street.
]]>2011-12-21T10:00:23+00:00http://www.midweek.com/content/columns/tabletalk_article/an_upbeat_attitude_at_downbeat_diner/A Charming Neighborhood Bistrohttp://feedproxy.google.com/~r/TableTalk/~3/8DLAK8QyhxY/
Jo McGarryIt was not my intention to write this week’s column about a little restaurant in a strip mall, but after spending last evening at Le Bistro in Aina Haina, I find myself thinking of the perfectly seared duck breast I had for dinner and wishing I could have it again tonight.FOODTable TalkJo McGarryAlan TakasakiLe BistroIt was not my intention to write this week’s column about a little restaurant in a strip mall, but after spending last evening at Le Bistro in Aina Haina, I find myself thinking of the perfectly seared duck breast I had for dinner and wishing I could have it again tonight.
]]>2011-12-14T10:00:06+00:00http://www.midweek.com/content/columns/tabletalk_article/a_charming_neighborhood_bistro/Selling Sake And All That Goes With Ithttp://feedproxy.google.com/~r/TableTalk/~3/YKfIli6f3XQ/
Jo McGarryWhen Nadine Leong decided it was time to get back into the workplace after years spent as a stay-at-home mom, she was determined to do something she enjoyed. So she began a search that brought her and her husband Malcolm to a small store on South King Street the city’s only sake shop.FOODTable TalkJo McGarrysake shopWhen Nadine Leong decided it was time to get back into the workplace after years spent as a stay-at-home mom, she was determined to do something she enjoyed. So she began a search that brought her and her husband Malcolm to a small store on South King Street the city’s only sake shop.
]]>2011-12-07T10:00:00+00:00http://www.midweek.com/content/columns/tabletalk_article/selling_sake_and_all_that_goes_with_it/What’s Cookin’ In The Big Green Egghttp://feedproxy.google.com/~r/TableTalk/~3/9BSxgB2puBo/
Jo McGarryI hope your Thanksgiving turkeys turned out well. Much like you, I’m sure, we use different cooking techniques each year and then try to remember which ones we liked best. Deep-frying was a favorite for a few years, and once in a while we’ll deep-fry a second, smaller turkey, just in case the big one doesn’t come out perfectly.FOODTable TalkJo McGarryArlon WalstonI hope your Thanksgiving turkeys turned out well. Much like you, I’m sure, we use different cooking techniques each year and then try to remember which ones we liked best. Deep-frying was a favorite for a few years, and once in a while we’ll deep-fry a second, smaller turkey, just in case the big one doesn’t come out perfectly.
]]>2011-11-30T10:00:08+00:00http://www.midweek.com/content/columns/tabletalk_article/whats_cookin_in_the_big_green_egg/Giving Thanks For Island Restaurantshttp://feedproxy.google.com/~r/TableTalk/~3/pMIJP6cXVWw/
Jo McGarryThe annual Restaurant Week promotion reminded me that restaurants are surviving on the tiniest of profit margins.FOODTable TalkJo McGarry Sansei Seafood Restaurant and Sushi BarIvy NagayamaRestaurant WeekThe annual Restaurant Week promotion reminded me that restaurants are surviving on the tiniest of profit margins.
]]>2011-11-23T10:00:50+00:00http://www.midweek.com/content/columns/tabletalk_article/giving_thanks_for_island_restaurants/